Chicken Taco Salad

(from castro15’s recipe box)

Categories: Mexican

Ingredients

  • 1 small onion, sliced
  • Vegetable oil
  • 1 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 2 cups shredded rotisserie chicken
  • 15 oz. can black beans, rinsed and drained
  • 1 cup chicken broth
  • Juice of 1/2 lime
  • Salt and pepper
  • Shredded romaine, shredded pepper Jack, salsa, guacamole, sour cream, scallions and fried tortilla strips
  • Lime wedges

Directions

  1. Saute onion in vegetable oil in a large skillet over medium heat until softened, about 5 minutes. Add chili powder and cumin and cook 30 seconds. Add chicken, black beans and chicken broth. Bring to a simmer and cook until thickened, about 5 minutes. Stir in the lime juice and season with salt and pepper. Divide among 4 bowls filled with assorted toppings. Serve with lime wedges.

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